Preheat the oven to 350 degrees F.
I use either two 8X8 inch square metal pans or one 9X13 inch metal pan. Grease the pan with softened butter. Line with parchment paper and grease the parchment with butter. I make sure to have some parchment hanging out of the pan as that helps to lift the brownies after they are baked.
In a small bowl, combine the chopped chocolate, ΒΌ cup of the cocoa powder, and espresso powder.
In a small sauce pan, add the butter and cook on the stove over medium heat. Keep stirring and cook the butter till it starts simmering. Remove from heat and pour the hot butter over the the mixture of chocolate, cocoa, and espresso powder in the bowl. Slowly stir and let the heat melt the chocolate. The mixture should be absolutely smooth.
In the bowl of a stand mixer, add the granulated sugar, brown sugar, eggs, and vanilla extract. Beat in medium speed for 8-10 mins.
Now slowly pour the smoothened melted chocolate mixture in the stand mixer and let it blend. This takes about 4-5 mins.
Add the sifted flour and remaining cocoa powder and slowly fold in the dry ingredients till combined. Do not over mix.
Pour the batter in the prepared pan. Smoothen the top.
Put in the middle rack of the oven and bake for 20 mins.
Take out the pan from the oven and lightly tap the pan on the counter for 1 -2 times, so that cracks form on top.
Sprinkle sea salt on top and return the pan to the oven. Bake for another 20 mins. Switch off the oven and take out the brownies and them cool in the pan. The brownies may look cooked at the edges and slightly undercooked in the middle.
Lift the parchment paper to take the brownies out of the pan. With a sharp serrated knife, cut into small squares. Serve and enjoy!
